3 tbsp. butter
1 c. finely chopped onion
1 c. chopped celery
3/4 c. sliced carrot rounds
1/2 lb. broccoli, separated into sm. flowerets (about 2 1/4 c.)
1 (10 3/4 oz.) can condensed chicken broth
3 c. milk
1 c. (4 oz.) shredded cheddar cheese
6-8 slices French bread, toasted
Gouda cheese, cut into thin wedges, 2 for each slice of bread
4 slices bacon, cooked & crumbled

In a 3 quart saucepan, melt butter. Add onion and celery. Stir and cook for 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook 15 minutes or until vegetables are tender. Add milk; bring to simmer. Add cheese, stirring until melted. Pour soup into 2 1/2 quart casserole. Float bread slices on top of soup and cover each with 2 wedges of cheese to balance. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbled bacon and serve.